Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Livestock and Animal Research
Unur, Desi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
The Quality of Yogurt Drink with Guar Gum and Cornstarch as Stabilizer Rahayu, Premy Puspitawati; Unur, Desi; Fathimah, Fathimah; Nursafitri, Elsa; Asadel, Bintang; Yunita, Citra Nur; Purwadi, Purwadi; Tohari, Imam; Jaya, Firman
Livestock and Animal Research Vol 22, No 3 (2024): Livestock and Animal Research
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/lar.v22i3.87368

Abstract

Objective: This study aims to determine the effect of using guar gum and cornstarch as stabilizers in Yoghurt drinks and to determine the stability of Yoghurt drinks.Methods: The method used 2 stages of research. Stage 1 of the research used a completely randomized design (CRD) with 6 treatments and 3 replicates, T0 (Control); T1 (0.4% Guar gum); T2 (0.3% Guar gum and 0.1% cornstarch), T3 (0.2% Guar gum and 0.2% cornstarch), T4 (0.1% Guar gum and 0.3% cornstarch), and T5 (0.4% Cornstarch). Stage 2 of the study used a completely randomized design (CRD) nested pattern related to different storage periods, H1 (7 days), H2 (14 days), H3 (21 days), H4 (28 days), H5 (35 days) with the same treatment and replication. Data were analyzed using the Analysis of Variance.Results: The results of stage 1 showed that guar gum and cornstarch as stabilizers had a significant effect (P<0.01) on viscosity, syneresis, and water holding capacity, significant effect (P<0.05) on pH, protein, lactose, and showed that no significant effect (P>0.05) on fat, moisture, total titratable acidity, and LAB content. The results of stage 2 showed that different storage periods had a very significant effect (P<0.01) on viscosity and pH. There was no significant effect (P>0.01) on LAB content.Conclusions: It was concluded that guar gum and cornstarch can maintain the quality of the Yoghurt drink for 6 weeks of storage.
Co-Authors Asadel, Bintang Fathimah, Fathimah Firman Jaya Nursafitri, Elsa Premy Puspitawati Rahayu Purwadi Purwadi Tohari, Imam Yunita, Citra Nur